Day 173: Noodles with Sour Cream ♥

The recipe comes from my cousin Sharon and our family cookbook. It's noodles and sour cream and egg and cheese, all yummy ingredients.

But tonight I felt inspired to also tuck in a little spinach: the result will never qualify as health food but was delicious and a very tiny wee bit miniscule little bit green.

But broccoli would work great, too. Or perhaps tomato or beets or squash. Or, I dunno, whaddayu have on hand?

COMFORT FOOD Regular followers may see a subtle change around here as, on occasion, I begin to cook for someone who needs both calories and cancer-fighting vitamins and minerals.

As our parents, and then we ourselves, age, those of us who love to cook (and even those who don't) will be called upon to cook like this on occasion. From experience, I offer assurance that while it may be a special challenge, it's also a special honor.

Preheat oven to 350F. Cook the noodles in salted water according to package directions. Spray five one-cup ramekins or a casserole dish with cooking spray. Fill a pan slightly bigger than the ramekins or casserole dish with very hot tap water and place in the oven even as it preheats.

While the noodles cook, whisk the eggs, then whisk in the sour cream, then stir in the cheese, salt and dry mustard. Drain the noodles and return them to the hot pan. Stir in the spinach, stirring gently to let the hot noodles slightly cook the spinach. Stir in the egg mixture. Transfer to the ramekins/casserole dish. Place the ramekins/casserole in the water-filled container in the oven and bake for about 20 minutes for the ramekins or about 50 - 60 minutes for the casserole dish.

1 comments:

Anonymous
on
September 07, 2008

I'm always looking for easy recipes for my busy daughter and this one is great for sneaking veggies into the kids meals.

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna

Copyright Kitchen Parade 2005 – 2016. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest and Facebook users, you are welcome to "pin" photos and "share" links all you like, just don't copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on A Veggie Venture. All this? Just good internet etiquette!